Executive chef jobs in Albany, GA

Thompson Savannah We're looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service. This candidate will have a passion for exceptional hotel service and who can express that belief in an atmosphere of spontaneity and authenticity. An executive chef is accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and colleague satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct report. Must ensure sanitation and food standards are achieved. Areas of responsibility compromise overseeing all food preparation areas (e.g., banquets, in room dining, restaurant, bar/lounge, and colleague cafeteria) and all support areas (e.g., dish room, purchasing) Leading Kitchen Operations for Property · Leads kitchen management team · Provides direction for all day-to-day operations · Understands colleague position well enough to perform duties in colleague's absence or determine appropriate replacement to fill gaps · Provides guidance and direction to subordinates, including setting performance standards and monitoring performance · Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honest/integrity; leads by example · Encourages and builds mutual trust, respect, and cooperation among team members · Serving as a role model to demonstrate appropriate behaviors · Ensures property policies are administered fairly and consistently · Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met · Established and maintains open, collaborative relationships with colleagues and ensures colleagues of the same within the team · Solicits colleague feedback, utilizes “open door policy” and reviews colleague satisfaction results to identify and address colleague problems or concerns · Demonstrate new cooking techniques and equipment to staff · Create and cost new menu items · Staying alert to new culinary trends and recipes Setting and Maintaining Goals for Culinary Function and Activities · Develops and implements guidelines and control procedures for purchasing and receiving areas · Established goals including performance goals budget goals, team goals, etc. · Communicates the importance of safety procedures, detailing procedure codes, ensuring colleague understanding of safety codes, monitoring process and procedures related to safety. · Manages department controllable expenses including food costs, supplies, uniforms and equipment · Participates in the budgeting process for areas of responsibility · Know and implements brands safety standards · Review the divisions labor, breaks, and overtime weekly for division Ensuring Culinary Standards and Responsibilities are met · Creates or provides direction for menu development · Monitors the quality of raw and cooked food products to ensure standards are met · Determines how food should be presented, and create decorative food displays · Recognizes superior quality products, presentation and flavor · Ensures compliance with food handling and sanitation standards · Follows proper handling and right temperature of all food products · Ensures colleagues maintain required food handling and sanitation certifications · Maintains purchasing, receiving and food storage standards · Prepares and cooks foods of all types, either on a regular basis or for special guests or functions Ensuring Exception Customer Service · Provides and supports service behaviors that are above and beyond for customer satisfaction and retention · Improves service by communicating as assisting individuals to understand guests needs, providing guidance, feedback and individual coaching when needed · Displays leader in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations · Interacts with guests to obtain feedback on product quality and service levels · Response to and handles guest problems and complaints · Empowers colleagues to provide excellent customer service. Establishes guidelines so colleagues understand expectations and parameters. Ensures colleagues receive on-going training Managing and Conducting Human Resource Activities · Identifies the developmental needs of others and coaching, mentoring or otherwise helping others to improve their knowledge or skills · Ensures colleagues are treated fairly and equitably · Trains kitchen team on fundamentals of good cooking and excellent plate presentations · Administrates the performance appraisal process for direct report managers · Manages colleague progressive discipline procedures for areas of responsibility · Interacts with events, sales, and banquet teams on training regarding food knowledge and menu composition · Processes payroll on a weekly basis · Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOP's & LSOPs) · Interview, hire and assist with new hires onboarding as new team members join the team Additional Responsibilities · Provides information to executive teams, managers, supervisors, co-workers and subordinates by telephone, in written form, email, or in person · Analyzes information and evaluating results to choose the best solution and solve problems · All other requests as provided by leadership and business needs Qualifications Demonstrated ability to effectively interact with people of cultural, disability, and ethnic backgrounds 6 years or more of progressive hotel culinary experience (typically with Hyatt) With opening hotels, previous hotel pre-opening experience preferred Service oriented style with professional presentations skills At least 4 years experience in a senior role in a culinary environment Proven leadership skills Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line Clear concise written and verbal communication skills in English Must be proficient in Microsoft Word and Excel Must have excellent organizational, interpersonal and administrative skills Maintain communications with Corporate Staff Coach and counsel employees to reflect Hyatt Service Standards and Procedures

Fins' up! Margaritaville Resort Fort Myers Beach is seeking applications from seasoned professionals for the exciting role of Culinary Operations / Executive Chef. Nestled in the heart of Southwest Florida's vibrant landscape and under the proud ownership of TPI Hospitality, Margaritaville Fort Myers Beach offers not just a job but an opportunity for unparalleled personal and professional growth. We are seeking an Operational Culinary / Executive Chef who is both a passionate culinary innovator and a strategic, operations-driven leader to elevate the dining experience at Margaritaville Fort Myers Beach. In this highly visible, hands-on role, you will be the driving force behind every flavor, every plate, and every wow moment across our five onsite full-service restaurants, including our upscale JWB Grill, that include quick-service concepts, banquets, and signature events. The ideal candidate is a self-starter with a strong operational background, exceptional culinary expertise, and an unwavering commitment to excellence. You will be responsible for creating inspired recipes, delivering memorable guest experiences, and building, developing, and energizing a high-performing kitchen team. This position reports to the Director of Restaurant Operations at Margaritaville Fort Myers Beach. Essential Job Expectations: What You'll Do: Oversee day-to-day scheduling, training, production, purchasing, inventory, and kitchen safety practices. Ensure every outlet operates with exceptional cleanliness, consistency, and an efficient workflow. Lead thoughtful cost control measures and make smart purchasing decisions that support overall profitability. Monitor food costs, inventory levels, and labor expenses to maximize financial performance. Implement strategies that improve kitchen efficiency, reduce waste, and support smooth operations. Work closely with FOH teams to create a seamless, coordinated experience for both employees and guests. Address guest feedback and concerns promptly, ensuring a consistently positive dining experience. Inspire, mentor, and motivate a powerhouse culinary team across all dining venues. Build a fun, upbeat, inclusive kitchen culture that radiates the TPI/Margaritaville spirit. Lead, train, develop, and inspire the culinary team to achieve excellence in food quality and service. Provide ongoing coaching and feedback to culinary staff to support their professional growth. Menu Innovation and Development: Elevate the culinary experience by collaborating with chefs and culinary teams to create innovative seasonal menus, specials and event menus with current food trends in mind. Expand menu variety while maintaining consistency and upholding brand standards. Stay current with food trends, industry developments, and culinary innovations. What You'll Bring: A minimum of 3-5 years' experience as an Executive Chef leading multiple outlets. Banquet experience is preferred. Experience in scheduling, training, ordering and inventory control A positive high-energy, outgoing leader who will engage and lead a team-based environment with effective leadership, communication, and training skills. Experience in creating and delivering quality a la carte and banquet/event menus and dishes. A love for fast-paced hands-on operations. Adaptable to change - can solve problems through an open-minded and all-inclusive approach. Knowledge of special diets/ allergies. The creativity, energy, and spark it will take to bring the Margaritaville brand to life on every plate. About TPI Hospitality: Over 50 years of proven hospitality excellence. A culture built on empowerment, growth, and opportunity. A growing company with multiple new projects underway. 30+ hotels and restaurants located throughout Minnesota and Florida. Twelve-time Best Places to Work Nominee by the Business Journal. Benefits: Medical/Dental Insurance 401(k) & 401(k) matching Free parking and transportation to/from Margaritaville Resort PTO & Holiday Pay Volunteer time Off Bereavement Leave & School Conference Leave Free Parking (including shuttle service) Employee Discounts Supplemental Insurance Options Tuition Discount Program

Follow your passion all the way to paradise at TradeWinds Island Resort, a Tampa Bay Times Top Workplace for seven years in a row! TradeWinds features two destination resorts just 200 flip flops from one another along the gorgeous Gulf Coast on St. Pete Beach, a Top-Ranked US Beach. The Chef De Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Senior Restaurant Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of loss prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas; hot food from the main kitchen and bakery, and cold food from the pantry. Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Attend all meetings as required. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and Director of F&B to create and implement menus. Design and employee cafeteria rotating menu and oversee cafeteria operations. Assess food portion size, visual appeal, taste and temperature of items served. Check all stations at the end of every shift for proper food storage and sanitation. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Prepare daily food production sheets. Cut meat, poultry, and seafood according to daily business. Qualifications At least 5 years of related progressive experience; or a culinary graduate with at least 3 years of progressive experience in a hotel or a related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.

About Westgate Vacation Villas & Town Center Resort: Westgate Vacation Villas & Town Center Resort, which boasts more than 3,000 accommodations, offers you a great opportunity to meet and share stories with guests who arrive from around the world to enjoy Central Florida's world-famous theme parks and attractions. Enjoy the surroundings and excitement that our world-class resort offers such as 14 heated outdoor pools, 14 hot tubs and the state-of-the-art Ship Wreck Island Water Park. Job Description Are you a passionate and skilled culinary professional looking for an exciting opportunity to showcase your talent? Westgate Resorts is seeking a dynamic Sous Chef to support our diverse food and beverage outlets across the resort. If you thrive in a fast-paced environment, take pride in delivering exceptional dining experiences, and enjoy leading a team, we want to hear from you! Responsibilities Support and oversee culinary operations across various restaurant outlets. Lead, mentor, and inspire kitchen staff to maintain the highest standards of quality and service. Ensure that all guests receive a memorable dining experience through impeccable food preparation and presentation. Maintain clean, organized, and efficient workstations that align with our restaurant's culture and high standards. Assist in menu development, recipe creation, and kitchen operations to enhance the overall guest experience. Manage food inventory, ensuring proper rotation, freshness, and compliance with safety standards. Collaborate with fellow chefs and front-of-house teams to ensure seamless service and operations. Monitor and uphold food quality, portion control, and adherence to health and safety guidelines. Provide training and support to team members, fostering a culture of continuous improvement. To excel in this role, you must embody our core values of integrity, passion, and a strong work ethic. These values are essential to our success, and we are looking for candidates who shares our commitment. Qualifications Minimum of 5 years in culinary management or similar role. A diploma from a certified culinary academy is preferred but not required. Must obtain and maintain a Food Manager Certification. MUST have extensive experience in Mexican cuisine preparation and presentation. Proven ability to manage and motivate a team while maintaining a positive, high-energy work environment. A love for food, flavor, and innovation with the ability to contribute fresh ideas to our menus. Strong organizational skills and a commitment to maintaining food quality and safety. Remain calm under pressure and find solutions that enhance service and efficiency. Proficiency in butchering, charcuterie, sauces, stocks, and other advanced culinary techniques. Must be able to work weekends and holidays as needed. Westgate Resorts is a smoke and tobacco-free workplace. Except where prohibited by law, applicants who smoke or use tobacco products will not be considered for positions at Westgate. Required to pass a background check, drug test, and prove eligibility to work in the United States Additional Information Why Westgate? Comprehensive health benefits - medical, dental and vision Paid Time Off (PTO) - vacation, sick, and personal Paid Holidays 401K with generous company match Get access to your pay as you need it with our Daily Pay benefit Family benefits including pregnancy, and parental leave and adoption assistance Wellness Programs Flexible Spending Accounts Tuition Assistance Military Leave Employee Assistance Program (EAP) Life, Disability, Accident, Critical Illness & Hospital Insurance Pet Insurance Exclusive discounts for Team Member (i.e., hotels, cruise, resorts, restaurants, entertainment, etc.) Advancement & development opportunities Community Involvement Programs Westgate Resorts is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other protected status under federal, state or local law. If you have a disability and believe you need a reasonable accommodation in order to complete your application or any part of the recruiting process, please email WGAccommodations@wgresorts.com with the job title and the location of the position for which you are applying. This job posting is intended to provide a general overview of the position and may not include every responsibility, duty, or qualification required. Duties, responsibilities, and activities may change at any time with or without notice.

Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Drives the food production effort with the assistance of Food Supervisors Main Duties and Responsibilities: Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations) Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization) Orders raw material from storeroom and produces extra meals at last minute as needed Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product Manages daily production of hot and/or cold kitchens for quality and consistency Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed. Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses. Monitors daily manpower planning and schedules employees. Responsible for employee retention and reducing employee turnover. Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s). Reviews and ensures employees in chain of command are in correct cost centers and correct job titles. Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority. Employee must complete all company required training including but not limited to ServSafe Compliance with all company required policies, procedures and processes including but not limited to required training Qualifications Education: Associates degree in the Culinary Arts or a Culinary Arts certification preferred. Work Experience: Minimum 1-3 years of experience as a Chef and/or Sous Chef required. Minimum 7 years of experience as a cook required. Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred. In-flight catering experience or experience in a high-volume food service environment preferred. Job Skills: Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus. Basic computer skills required. Working knowledge of Microsoft Office products preferred. Technical Skills: (Certificates, Licenses and Registration) ServSafe Certified is preferred. Language / Communication Skills: Must have excellent written and oral communication skills. Bi-lingual in Spanish is a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-Time Travel %: Yes - Up to 25% Exemption Classification: Exempt Internal Relationships: all production areas External Relationships: airline customers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility, there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Organization Structure Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations Number of Direct Reports: varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen) Estimated Total Size of Team: Up to 3, varies by unit Gate Group Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: ****************************************************************

🔥 Culinary Product Innovation Leader - Orlando, FL 💰 $100,000 - $110,000 + excellent benefits 🏢 On-site | Full-time | Orlando, FL 🚀 Lead Culinary Innovation From Concept → Scale → Retail We're hiring a Culinary Product Innovation Leader for a fast-growing fresh food manufacturer. If you love taking a product from idea → benchtop → full manufacturing → retail, this is that role. This search is moving quickly - I'm interviewing candidates this week. What You'll Do: ✨ Develop new products and reformulate existing ones 🧪 Lead benchtop testing, sensory evaluation, and shelf-life validation 🏭 Partner directly with manufacturing to scale products into production runs 📄 Create specs, costing models, build sheets, and documentation 🤝 Collaborate daily with Operations, QA/Food Safety, Sales, and Packaging (Modeled from role requirements in the attached description) What We're Looking For: ✅ Culinary R&D / Product Development / CPG innovation experience ✅ Ability to commercialize food products and work with manufacturing teams ✅ Strong communicator who enjoys cross-functional collaboration ✅ Hands-on leader who loves building and improving processes Why You'll Love It: 🌟 Ownership of the innovation roadmap 📈 Growing company with runway and investment behind it 🧠 Products you develop end up on major retail shelves 📩 Apply directly through LinkedIn - no additional steps needed. The search is moving fast - if your background fits, you'll hear from me quickly.

The opportunity Delaware North Sportservice is hiring an Executive Sous Chef to join our Premium Services team at Miami Freedom Park in Miami, Florida. As an Executive Sous Chef, you will be responsible for managing high-volume kitchen operations and ensuring exceptional food quality, presentation, and menu development. This role requires a dynamic leader who can manage, inspire, and develop the kitchen team, collaborate with other departments, and maintain an organized, efficient, and sanitary workspace. If you have a commitment to culinary excellence, creativity, and dedication to an elevated guest experience, we encourage you to apply. Pay Minimum - Anticipated Maximum Base Salary: $76,800 - $96,700 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at [ What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: * Medical, dental, and vision insurance * 401(k) with up to 4% company match * Annual performance bonus based on level, as well as individual, company, and location performance * Paid vacation days and holidays * Paid parental bonding leave * Tuition and/or professional certification reimbursement * Generous friends-and-family discounts at many of our hotels and resorts What will you do? * Assist the Executive Chef with daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation * Showcase culinary expertise and refined cooking technique, style, and taste * Hire, train, and mentor team members, creating a cohesive work environment * Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes * Collaborate with the Executive Chef and culinary team in menu design and recipe development * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you * Minimum of 3 years of previous culinary management experience in a quality high-volume food and beverage operation * Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team * Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation * Proficient computer skills, including Word and Excel * Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications * Capacity to work a flexible schedule to accommodate business levels Who we are Inter Miami CF is Major League Soccer's premier South Florida club, known for its passionate fanbase and world-class game day experience. Delaware North is proud to operate all food and beverage services at the venue, from premium dining to concessions, offering an exciting environment to be part of the action both on and off the field. Our business is all about people, and that includes you. At Delaware North, you're not just part of a team - you're part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals. Together, we're shaping the future of hospitality - come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $76,800 - $96,700 / year

FOOD & BEVERAGE MANAGER Full-Time | On-Site | Reports to: General Manager The Food & Beverage Manager oversees all food and beverage operations across the property-including restaurant service, bars, poolside, beach operations, and event service-ensuring an elevated, seamless, and consistent guest experience. This role drives service standards, operational efficiency, team development, and financial performance in a boutique environment where hands-on leadership and multi-faceted execution are essential. The F&B Manager partners closely with the General Manager to uphold brand vision, maintain profitability, and ensure the highest level of service across all outlets. KEY RESPONSIBILITIESService Excellence & Guest Experience Ensure all outlets deliver refined, warm, and efficient service aligned with luxury standards. Maintain consistent service quality across restaurant, pool, beach, and bar operations. Monitor guest feedback, resolve issues promptly, and lead all service recovery efforts. Oversee VIP amenities, special setups, and all property-wide F&B needs. Drive a culture of hospitality, ensuring every guest interaction reflects the brand. Operational Leadership Direct daily operations for restaurant, bar, pool, and beach service. Lead daily pre-shift meetings, product training, and service briefings. Develop and enforce SOPs, ensuring consistent execution and continuous improvement. Create and manage staff schedules, daily assignments, and labor alignment based on business needs. Oversee opening/closing procedures and ensure operational readiness across all venues. Pool & Beach Oversight Manage all pool and beach attendants and service staff. Ensure smooth operations: towel management, beach chairs, cabanas, and premium setups. Maintain vendor relationships tied to pool/beach service. Enforce safety standards, local compliance, and property guidelines. Staff Management & Development Recruit, hire, train, and develop high-performing F&B teams. Conduct evaluations, performance coaching, and corrective action as necessary. Foster a professional, motivated, service-driven team environment. Partner with HR to ensure compliance with all guidelines, documentation, and training requirements. Financial Management & Cost Control Review daily sales performance and identify revenue opportunities. Monitor beverage costs, inventory levels, and product utilization. Maintain accurate par levels, purchasing controls, and vendor coordination. Collaborate with the Executive Chef and GM on menu updates, pricing strategy, and product mix. Manage labor effectively to meet service expectations and financial targets. Events & Banquets Support planning and execution of private events, buyouts, and group functions. Coordinate staffing, bar setups, service flow, and event-specific requirements. Ensure all event spaces are staged, serviced, and executed according to standards. Leadership, Communication & Brand Standards Act as an influential leader who drives accountability, transparency, and operational ownership. Maintain open communication across departments to ensure cohesive service. Work collaboratively with stakeholders to develop menu concepts, trainings, and improvements. Identify guest needs proactively and implement structured action plans to elevate experience and mitigate risk. QUALIFICATIONS Minimum 3-5 years F&B leadership experience in hotels, resorts, or elevated lifestyle concepts. Strong background managing high-volume, fast-paced service with luxury standards. Experience with POS, OpenTable, Opera, and other hospitality technologies. Proven ability to lead diverse teams, manage budgets, and achieve revenue/expense targets. Knowledge of food and beverage trends, health and safety standards, and compliance requirements. Hands-on, guest-oriented, and solutions-driven approach. Bilingual (English/Spanish) preferred. Must be available to work evenings, weekends, and holidays as needed.

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Who Are We: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Executive Chefs play a key role in delivering these core values to our guests daily! We are here to make good things happen for other people. Who we are looking for : We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals. Successful candidates must have a minimum of ten (10) years' previous experience leading high volume/high end kitchens. Truluck's is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The EC is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment. We are looking for the best chefs in the Miami area! If you think you have what it takes to lead our Brickell team, please contact us today! We are looking forward to meeting you! Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive chef (6-10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

Our client couple is seeking a highly skilled and polished Private Chef to work in their residences in Miami, Boston and New York. This role requires a dedicated professional who can travel with them and bring creativity, consistency, and a positive presence into their homes. The ideal candidate will have a Mediterranean and Latin culinary background, with a focus on clean, vibrant flavors. The chef should be comfortable preparing traditional Shabbat dinners and family-style Sunday brunch and dinner. Responsibilities: Prepare daily lunch and dinner for the principals, including meals for two household staff members. Cook for Shabbat dinners on Friday and family brunch/dinner on Sunday. Travel between residences in Miami, Boston, NYC Ensure meals align with dietary preferences. Keep the kitchen spotless and organized Develop new menus, keeping things fresh and avoiding repetition. Sourcing fresh, seasonal ingredients Requirements: Background in Mediterranean and Latin cuisine. Previous experience in private households or on yachts is a plus. Professional, discreet, and upbeat personality. Highly self-motivated and creative, with strong attention to detail. Understands and respects professional boundaries Valid driver's license and clean driving record Excellent, verifiable references Schedule: Days Off: Thursdays and Saturdays

Job Description Private family seeks an exceptional full-time Private Chef to create unparalleled culinary experiences that blend artistry and sophistication, with a strong focus on nutrition and wellness. The Chef will oversee all daily culinary needs at the family's primary residence in Palm Beach, FL, and spend two months of the summer season in Southampton, NY. The ideal candidate will bring extensive Michelin Star restaurant experience, with proven expertise in delivering refined, innovative, and wellness-driven cuisine. A background in organic, nutritious cooking and mastery of both Japanese and authentic Italian cuisines are essential. The family seeks a Chef who approaches food as both art and nourishment, someone who can translate world-class technique into fresh, beautifully balanced, health-conscious meals. Candidates must demonstrate a commitment to excellence, reliability, and adaptability, along with the capacity to travel with the family between residences. Relocation expenses will be covered for candidates residing outside of the Palm Beach area. Competitive compensation ($160,000 - $200,000) and benefits are offered for the right individual who embodies culinary artistry, precision, and a genuine passion for exceptional private service. This role follows a five-day workweek, with flexibility to work weekends and extended hours during the summer months or as needed. The position requires professionalism, discretion, and the ability to work collaboratively with existing household staff. Daily responsibilities include curating and executing customized menus aligned with the family's preferences, with dinner service at 6:00 p.m. and occasional lunches. The Chef will manage ingredient sourcing, kitchen organization, and menu planning, maintaining the highest standards of quality, freshness, and sustainability. This is a unique opportunity to join a dynamic, family-centered household that values creativity, precision, and excellence at the highest level. Responsibilities include but are not limited to: Design weekly menus inspired by global cuisines, with a focus on farm-to-table excellence, that strike a balance between family favorites and innovative global cuisines Prepare custom, health-conscious meals that respect dietary restrictions (no pork or shellfish) and delight both adults and children alike Present meticulously prepared multi-course dinner, 5 days per week with daily dinner service at 6:00 PM Prepare tasty, nutritious, whole food-based meals and snacks for children with a focus on organic ingredients Specialize in wine-pairing, ensuring the dining experience meets the sophisticated palate of a wine enthusiast Utilize cutting-edge kitchen equipment, including a dedicated pizza oven, to create unique and flavorful dishes Oversee kitchen inventory, ingredient sourcing, and procurement to ensure quality and freshness Maintain an impeccably organized and professionally managed kitchen environment, upholding the highest sanitary and cleanliness standard Prepare specialty items such as artisanal sauces, ice creams, and other custom culinary creations Provide advanced menu planning with lead time to accommodate the family's lifestyle Adapt to the family's ever-changing schedule, ensuring flexibility with seasonal and travel commitments Additional duties and responsibilities as needed and upon request Requirements: Strong command of English language; superior communication skills, both written and verbal Excellent references required from both current and previous employers Minimum 5 years working in a high-end restaurant environment; Michelin Star experience REQUIRED Mastery of both Japanese and authentic Italian cuisines Expertise in a wide range of culinary traditions, with an emphasis on farm-to-table and seasonal cooking, New American and French cuisine as well as high-end Mediterranean dishes Strong understanding of child-specific dietary requirements and nutrient-rich foods Passionate about creating elevated but not overly rich meals, specializing in tasty, vegetable forward dishes Proficient in managing kitchen operations, including inventory control and sourcing Demonstrated ability to craft both child-friendly and sophisticated meals that appeal to all ages Polished, poised and professional in both mindset and manor, use of utmost discretion at all times A warm, collaborative approach to interacting with family members and staff Ability to seamlessly adapt to changing environments and household dynamics Valid Driver's License REQUIRED ; confident driver with zero points on license Valid US Passport willing and able to travel domestically and internationally as needed Legally able to work within the United States Salary: $160,000 - $200,000 per year + benefits Benefits: Non-contributory comprehensive benefits package, relocation expense reimbursement, and discretionary performance based annual bonus

Job DescriptionThis application is for candidates interested working within the Miami, FL area. Culinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households. Note, our recruitment software only allows for one file upload for food photos. Please also share a website, Instagram, link to a cloud folder (eg Drive, iCloud), or email additional images to **********************.

Looking for a Sole Chef to join a San Lorenzo based in Miami. This is the perfect opportunity for someone that wants to be local to South Florida. Crew house is provided, no one lives on board unless the owner is using the vessel. It is not mandatory to live at the house if you happen to have your own accommodation. M -F type of schedule. Itinerary: Summer - Miami/Bahamas; Winter - New York and surrounding areas Point of contact - Lore Castillo RequirementsCuisine: Mediterranean mostly , some Asian , American. Very important Italian and French cousin Minimum 1-2 years of longevity on previous yachts. Candidates with less experience or green crew will not be considered at all BenefitsSalary range: $8,500 - $11,000 per month

A GREAT CAREER starts with a GREAT COMPANY! Apply to join our team of servant leaders today! THE DIFFERENCE IS OUR PEOPLE . Our associates answer a calling to serve seniors and their families every day. We believe in continually investing in these servant hearts; we envision them to be our future servant-centered leaders. We've achieved GREAT PLACE TO WORK status EIGHT YEARS IN A ROW . CAREER DEVELOPMENT . We reward our associates' outstanding work and assist with career development to help fulfill their dreams! Faith Driven and Mission-Centered. Our mission “To Welcome, To Care, To Serve” derives from four primary points of view (Purpose, Passion, Platform, and Potential) which inspire our associates to recognize and celebrate one another's God-given gifts through service. Full Benefits Package & On-Demand Pay available!: This opportunity includes a full benefits package (including medical, dental, and vision insurance, 401(k) with matching, tuition reimbursement, etc, as well as on-demand pay in between paychecks! PICTURE YOURSELF … Watercrest Palm Beach Gardens is looking for a Private Chef to be selected to join an exclusive team! As an luxury Private Chef you will be responsible for crafting home-like dining experiences by preparing high-quality, nutritious meals that honor individual preferences, dietary needs, and physician-ordered restrictions in our beautiful first class Concierge Memory Care Residence. This role blends culinary skill with person-centered care, ensuring meals are not only safe and well-prepared but also comforting, familiar, and engaging for adults living with dementia. The Private Chef works closely with The Concierge Memory Care team to enhance resident well-being through food, routine, and hospitality. ESSENTIAL JOB FUNCTIONS: Culinary Preparation & Meal Service Plan, prepare, and serve three daily meals and snacks tailored to resident preferences and dietary requirements. Create menus that reflect seasonal ingredients, cultural preferences, and dementia-friendly portioning. Ensure meals are visually appealing, flavorful, and served at the correct temperature. Prepare modified textures (mechanical soft, purée) as required by care plans. Provide table-side support and gentle encouragement to promote hydration and good nutrition. Person-Centered Dining Experience Engage with residents during meals to create connection and comfort. Use calm, reassuring communication appropriate for individuals living with dementia. Incorporate familiar recipes and comfort foods meaningful to residents' histories. Support sensory engagement (aromas, plating, simple choices) to stimulate appetite. Safety, Sanitation & Compliance Follow all food safety regulations (HACCP, ServSafe, DOH guidelines). Ensure strict compliance with dietary orders, allergies, and swallowing precautions. Maintain a clean, organized kitchen and dining environment at all times. Monitor food storage, labeling, rotation, and temperature logs. Communicate promptly about changes in appetite, weight concerns, or swallowing issues. Collaboration & Communication Work closely with Memory Care leadership, nursing, and care associates to coordinate meal times, special diets, and resident needs. Participate in care plan discussions as requested. Coordinate with vendors and community culinary leadership for ordering and inventory. Assist with holiday meals, special events, or themed dining experiences for the Concierge Memory Care Residence. Menu & Nutrition Management Develop weekly menus and submit for approval. Incorporate physician-ordered restrictions (low-sodium, diabetic-friendly, heart-healthy, etc.). Track resident preferences, dislikes, allergies, and cultural/religious dietary considerations. KNOWLEDGE, SKILLS AND ABILITIES: Must pass skills review/ competency Strong culinary skills with an understanding of therapeutic and dementia-friendly diets. Ability to create comforting, high-quality meals in small-batch, homestyle fashion. Knowledge of safe food handling, infection control, and sanitation. Ability to work independently while collaborating with interdisciplinary staff. Strong organization, time-management, and multitasking abilities. EDUCATION REQUIREMENTS: High school diploma or equivalent required. Formal culinary training or certification preferred. Food safety certification (ServSafe or equivalent) required or obtained upon hire. EXPERIENCE REQUIREMENTS: 2+ years of experience in culinary or hospitality roles, preferably in senior living, Memory Care, or healthcare. Experience preparing meals for individuals with dietary restrictions preferred. Experience working with older adults or individuals with dementia is a strong plus. PHYSICAL REQUIREMENTS: The following physical demands are representative of those that must be met to successfully perform the essential functions of this position: • Able to stand or walk for most of the day. • Able to communicate clearly with residents and team members. • Able to occasionally lift up to 50 lbs. • Comfortable standing for long periods and working in a fast-paced kitchen. • Able to safely use kitchen equipment and perform repetitive motions. OCCUPATIONAL EXPOSURE / PERSONAL PROTECTIVE EQUIPMENT: Works throughout the community and may be exposed to dust, cleaning chemicals, infectious waste, odors, and disease. Follows all safety, food safety, infection control, and sanitation protocols. Uses required PPE (gloves, aprons, masks, non-slip shoes, hair net/chef's hat, hot pads) to prevent burns, falls, and infection. Regularly encounters typical kitchen risks, including hot surfaces, steam, sharp equipment, broken glass, and slippery floors. May encounter bodily fluids when assisting residents or cleaning and must follow universal precautions.

Full Time Private Chef A private residence in Miami Beach is seeking a highly experienced, health-focused Private Chef to provide fresh, high-quality meals for one principal and his partner. The ideal candidate will be professional, flexible, and capable of maintaining a well-stocked kitchen and preparing balanced, delicious meals aligned with the client's lifestyle. Key Responsibilities: Prepare daily meals for the principal and his partner when in residence Stock the refrigerator with healthy, ready-to-eat options Plan and execute group breakfasts, lunches and dinners ranging from 2 to 50 people for both personal and professional events Plan and execute annual Art Basel party for up to 300 guests Coordinate with the housekeeper to maintain a clean and organized kitchen Handle all grocery shopping, menu planning, and food inventory management Prepare pet food (for two friendly dogs) as requested Maintain confidentiality and professionalism at all times Schedule: Potential Travel to New York/ Hamptons/ Jackson Hole Flexible schedule based on when the principal and his partner are in residence. The position may require working weekends and varying hours depending on the household's needs. Schedule tends to be busier when the family is in town and lighter during travel periods. Qualifications: Proven experience as a Private Chef in a private household Strong focus on healthy, flavorful, and varied cuisine Comfortable cooking for small dinner parties and adapting to changing preferences Organized, proactive, and capable of working independently Pet-friendly and comfortable around dogs Discreet and professional with excellent communication skills Please submit 1-3 letters of recommendation and a photo when applying.

Are you a chef who wants to escape the toxic kitchen workplace and work directly with private clients? Join the movement to fight against the processed junk-food giants in favour of powerful organic, home-cooked meals - the fuel that made humans into the most successful species on our planet. Become a Biochef at Biospan, where you'll create powerful, bespoke meals for private clients - working directly in their homes. Dive into a world of performance cooking and nutrition, handpicking the finest organic ingredients. You'll team up with nutrition experts, learn the art of nutritious meal prep, and directly see the life-changing effects your cooking has on clients. It's more than a job; you'll be changing people's live everyday. We are looking for a private chef to work 15 days a month serving fresh breakfast and dinner. The role is based in Alpharetta and requires a flexible 'on-call schedule'. Some weeks you may have 7 days worth of work, other weeks 2 days (or none), but with a minimum of 15 days per month. At Biospan, you'll get hands-on training from our nutritional experts and head chef. Learn to craft custom nutrition-packed menus, select the finest organic produce, and cook meals that are as nutritious as they are flavourful. It's a masterclass in taking cooking to the next level. If you value nutrition, fitness, and natural living, we want you to apply. (The ideal candidate is trustworthy, organised, and always willing to go the extra mile.) Experience: 3 years minimum chef experience Private chef experience (preferred) Other requirements: Driving Licence (required) Background check (required) Insurance (required) Work Location: In person (in the clients home) How to apply: Please fill out the application form. It will take 1 to 2 minutes. We ask you questions about your experience, your location, and your work preferences. This way, we can contact you in the future when we have jobs in your area. Please fill out address questions properly (without adding extra notes), or your application may not be processed properly.

Job DescriptionBenefits: 401(k) matching Bonus based on performance Competitive salary Free food & snacks Free uniforms We're a private foodservice company located on Campus at GA Tech in Midtown Atlanta that provides from-scratch meals cooked in-house at private student residences on campus. Position to start ASAP Full time 40/hrs week Monday to Thursday 9am - 6:45pm and Friday Lunch 9am-1:30pm No weekends, early mornings or late nights. Additional catering overtime hours available by request when available. Responsibilities include: Executing meals for Lunch & Dinner buffet service. Manage & delegate workload with kitchen staff Coordinate with Campus Manager on general operations & needs. Welcome students to meal services. Maintaining a tight, well organized & professional kitchen Qualifications: Because our work involves dealing directly with our clients, the candidate must be customer focussed, outgoing, well presented & be able to communicate clearly and effectively. Candidate must have experience in a hands-on Chef position. Culinary creativity to have input on menu development & execution, especially for dietary needs. Servsafe certified. Ability to lift and carry 50 pounds. $24/hr + based on experience. Free meals each shift. IRA Matching

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $23.46/hour, automatic raise to $24.46/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)